STARTERS

Carrot, ginger & turmeric soup topped with coconut yoghurt

Venison carpaccio, goats cheese crumb, basil emulsion, cured agg yolk

Hot smoked salmon rillettes in a crispy cannelloni shell, pickled fennel & avocado cream

MAIN COURSE

Turkey roulade with traditional trimmings

Baked aubergine, baba ghanoush, nori puree

Whole seabass baked on a bed of blood orange & samphire, lemon & parsley butter

Butter crispy baby potatoes

Venison steak, dauphinoise potatoes, butternut squash, tenderstem broccoli, veal jus